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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-30-2010, 02:32 PM   #151
bigabyte
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Quote:
Originally Posted by Smiter Q View Post
The point was very tender, the probe slid right in and out like butter. The flat was not tender however, I had to stick the probe in and it had some decent resistance. So I put the lid back on and checked it again in an hour. It still wasn't quite ready so I waited another hour, then it was done and tender in both the flat and the point. So this packer took 12 hours at 250 to get done.

QUESTION ABOUT THE ABOVE:
IS there a concern about drying out the point, while you waited another two hours for the flat?
Thanks and thanks for this awesome tutorial.
I just saw this question or the first time.

I've never had a dry point cooking this way. The moisture in brisket is truly more from the gelatin and fat, and the point is just swimming in this stuff. Heck, in fact, after that two extra hours that the point cooked, I then chopped that point up for burnt ends and cooked it another 4 hours. They were still not dry even though the point meat cooked for 6 hours after it became tender. Don't ever try that with the flat though. The flat would become very dry and even burnt.
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Unread 10-30-2010, 04:19 PM   #152
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What can you say other than THANK YOU!!!!!!!!!!!!!!!!!!!!!!! You are what makes this site great........
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Unread 10-31-2010, 02:24 PM   #153
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Awesome tutorial! I can't wait to finish my UDS now!
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Unread 11-03-2010, 05:06 PM   #154
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Thank you BIGABYTE! Just in time for tomorrow's first full packer!
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Unread 01-22-2011, 01:24 PM   #155
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I followed this tutorial two weeks in a row. The first attempt was a 6.5 pound pre-seasoned super-trimmed packer. It went cold into the smoker fat-side up at 250 for almost 10 hours and until both the point and flat were "tender". The idea was to smoke it 1.5 hours per pound.

The brisket turned out overcooked and dry due to the fat-side being up. Taste was good so it got turned into chopped beef and chili. And I got a good idea on how to treat a brisket in the BGE.

The second was a 10 pound untrimmed packer. I let it come to room temp overnight before applying a simple dry rub consisting of homemade garlic powder, chili powder, cumin, salt and fresh-ground pepper. Went into the smoker fat side down.

I tested it at 6 hours just for giggles and big surprise! It wasn't done! Then at 10. The flat wasn't quite there. Another hour and it was ready. So a total of 11 hours in the BGE and it came out PERFECT!

Not to toot my own horn overmuch but this is the absolute best brisket I've ever had including anything available locally. Sorry Rudy's...

Thanks and kudos to bigabyte for the remarkable and simple tutorial. Brisket made easy.
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Unread 01-22-2011, 01:28 PM   #156
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Quote:
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What can you say other than THANK YOU!!!!!!!!!!!!!!!!!!!!!!! You are what makes this site great........
I agree 100%.

The site is VERY lucky to have Chris. He really knows his stuff.

And... he's a darn good guy, too!
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Unread 01-22-2011, 01:40 PM   #157
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Quote:
Originally Posted by eugeque View Post
I followed this tutorial two weeks in a row. The first attempt was a 6.5 pound pre-seasoned super-trimmed packer. It went cold into the smoker fat-side up at 250 for almost 10 hours and until both the point and flat were "tender". The idea was to smoke it 1.5 hours per pound.

The brisket turned out overcooked and dry due to the fat-side being up. Taste was good so it got turned into chopped beef and chili. And I got a good idea on how to treat a brisket in the BGE.

The second was a 10 pound untrimmed packer. I let it come to room temp overnight before applying a simple dry rub consisting of homemade garlic powder, chili powder, cumin, salt and fresh-ground pepper. Went into the smoker fat side down.

I tested it at 6 hours just for giggles and big surprise! It wasn't done! Then at 10. The flat wasn't quite there. Another hour and it was ready. So a total of 11 hours in the BGE and it came out PERFECT!

Not to toot my own horn overmuch but this is the absolute best brisket I've ever had including anything available locally. Sorry Rudy's...

Thanks and kudos to bigabyte for the remarkable and simple tutorial. Brisket made easy.
Each person has their own belief on which way the fat side should go, but I am convinced it works best as a heat shield. If your heat comes from below (like in a BGE), then I cook fat side down. If the heat comes from above (like in an offset because the heat goes to the top of the cooker and flows out to the stack) then the fat side goes up. Not everyone agrees with that though, and as long as they can turn out good brisket with their method, that's all that matters.

Glad to hear you enjoyed the brisket.
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Unread 02-08-2011, 09:37 AM   #158
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Wow thanks! A ton of great info.
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Unread 02-14-2011, 01:07 PM   #159
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Default I am Cooking a brisket today

Following the very detailed and informative tutorial. I am using a Large BGE with a new addition a BBQGuru DigiQ DX controller . I just started this 2 hours ago and am very excited to do the first probe in 8 more hours.
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Unread 03-02-2011, 10:01 PM   #160
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wish I'd seen this sooner....great info. thanks.
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Unread 03-07-2011, 08:51 AM   #161
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Thank you for the wonderful info! This help me make sense out of my first ever packer brisket... and it turned out wonderfully.
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Unread 03-30-2011, 11:51 PM   #162
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Over 2 years ago this was posted & it is still the best info available on the World Wide Web!

Kudos & Thank You So Very Much !!!
I'm going to try to get one this weekend.

Thanks again!
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Unread 03-31-2011, 01:38 AM   #163
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Is it against the rules to make a PDF of this thread?
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Unread 03-31-2011, 08:40 AM   #164
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Quote:
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Is it against the rules to make a PDF of this thread?
You have my permission as creator of the thread (you should give proper credit too), but you will also need permission from Phil since he owns the forum.

Honestly though, I don't know if you have to ask permission since that is kind of like printing the thread...you can print to a PDF file with a printer driver that does so...
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Unread 03-31-2011, 11:10 AM   #165
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who was that masked man pig thingee?
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